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Taste this gorgeous recipe for yourself!
Mix the smoking ingredients in a bowl. Line a smoker or wok with foil (because the sugar sticks) and evenly distribute a thin layer of smoking mix (about 2 cups) over the foil.
Dry the duck breasts with paper towel and lightly score the skin with a sharp knife.?Grind the salt, star-anise and cardamom in a mortar and pestle and rub the ground spices over the duck skin.
Place the duck on a rack over the smoking mix, skin side up. Cover the smoker with a lid and put it over two burners on a low heat. once the mix starts smoking, resist the temptation to lift the lid. Leave it to smoke for about 8–10 minutes. when the duck breast is ready, it should have a lovely tan colour. (this amount of cooking time will not cook the duck entirely through.)
Place the duck, skin side down, in a cold pan. turn on the heat to medium–high and fry the duck for a few minutes,?until the fat renders down a bit and the skin becomes lovely and crispy. If the breasts are plump, you may need to finish cooking the duck in the pan or in a preheated 200 °C oven for a few extra minutes, skin side up. (A perfect duck breast is still pink in the middle.)
Remove the duck from the pan or oven and rest it for a few minutes before slicing it to serve.?
To make noodle salad:
Cook the noodles, following the instructions on the packet, and run them under cold water to cool.
Mix the salad ingredients in a bowl. mix the dressing ingredients and lightly dress the salad just before serving.
Place the sliced duck breast on top of the noodle salad. For a nice finishing touch, drizzle pomegranate molasses over the dish before serving.
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